The heat in this creamy coconut chicken curry is subtle and gentle; from the mustard seeds, ginger, cayenne pepper and smidgen of chilli. It absolutely will not knock your socks off. If you’re looking for something hotter, may I recommend serving with fresh chillis on the side?

Heat the oil in a large frying pan and fry the onions, along with the salt, for 20 minutes, over a low heat, until really soft. Add the cumin, mustard seeds, ginger, garlic, cayenne and chilli, stir and fry for a further minute.

Add the coconut cream (this comes in a block) and the water, turn up the heat and stir well.

Add the chicken and simmer on a medium heat for 15 - 20 minutes until the chicken is cooked through and the sauce has reduced a little.